Muffuletta Salad

Alan in SW Florida's Note:

Ham, cheese and more combine in a salad version of the classic New Orleans sandwich. Make ahead, because salad should be refrigerated 8 hours or overnight before serving.

• Total Time: 33 mins
• Prep Time: 25 mins
• Cook Time: 8 mins

Ingredients:

Serves: 6

Yield: 10.0 cups

Muffuletta Salad

• ½ lb medium pasta shell
• ½ lb provolone cheese , cut into 1/4-inch dice
• ¼ lb salami , cut into 1/4-inch dice
• ¼ lb mortadella , cut into 1/4-inch dice
• ¼ lb boiled ham , cut into 1/4-inch dice
• 10 large black olives , pitted and sliced (find the jumbo- sized, if you can)
• 10 large pimento-stuffed green olives , sliced (queen olives)
• 1 small onion , chopped
• 1 small celery rib , chopped
• ¼ cup chopped fresh flat-leaf Italian parsley
• 2 tablespoons fresh thyme leaves
• 2 small garlic cloves , finely chopped

Dressing

• ½ cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• ½ teaspoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon liquid hot pepper sauce (such as Frank's or Louisiana brands)

Directions:

1. Muffuletta Salad: Cook shell pasta in a large pot of lightly salted boiling water following package directions until al dente, firm but tender. Drain pasta well; rinse with cold water to stop cooking; drain well again.
2. Place pasta in a large bowl. Add the diced provolone, salami, mortadella, ham, black and green olives, onion, celery, parsley, thyme and garlic; toss until all ingredients are well combined.
3. Dressing: Whisk together the olive oil, vinegar, Worcestershire sauce, salt, black pepper and the hot-pepper sauce in a small bowl until well combined.
4. Drizzle the dressing over the pasta mixture in the large bowl; toss until all the ingredients are well coated with the dressing. Cover the salad and refrigerate overnight. Serve at room temperature.